Grill Dome vs Green Egg Whole Chickens

Whole chickens weighed, before and after grilling on the Grill Dome vs Green Egg.

Category:

Howto & Style

Tags:

• Grill
• Dome
• vs
• Green
• Egg
• Whole
• Chickens
• Chef
• Tony

[bbqguys]

Thanks timbr33, I appreciate the support and just to be clear, I ate both of the chickens. They were great.

Happy Grilling!

Chef Tony

[IronHeadMike]

I would have liked to see you sanitizing your marble slab and scale in between the raw and cooked versions...but I am going to go ahead and assume you did.

[bbqguys]

@IronHeadMike

Absolutely Mike, we eat everything I cook around here, so I handle everything just as I did in my restaurant. I'm glad to hear someone else out there cares about that kind of thing too.

Thanks for watching!

Chef Tony

[bcdhifi]

Does food cook faster in the ceramic grills than it does in a metal kettle-type grill?

[bbqguys]

somewhat, however there are many deciding factors. Ceramic Kamados do lock in heat and moisture better, and are generally less work. If you have a specific example, I may be able to help you better.

Thanks for your support,

Chef Tony

[hshanemd]

I agree with everyone else that you can't just cook both for an hour without monitoring doneness with a temperature probe. These grills probably cook at very different speeds. The Egg's chicken may have been done for a while before you pulled them which could account for the dryness. Having your food done sooner might be an advantage.

Why don't you come clean and tell people your company sells Grill Domes and Primos but not Big Green Eggs?

[ernbob14]

Turn the gain down on the microphone

[bjhiss27]

@bjhiss27

Just read a few other posts think this way as well. here's a test. put a chicken in a normal oven at 400 degrees for an our and the other in a convection oven.... which do you think cooks faster?

[bjhiss27]

For a fair test, you should take the internal temperature of each chicken when it's done. The green egg's chicken was darker because it cooked bettter/more efficient. I'm assuming the weight difference was because the green egg cooked the chicken faster and didn't need to be on an hour like the other grill.

Just a thought....there's really no other explanation for the color difference. All you have is heat.... which grill cooks more efficiently is different however.

[gtiprod]

When was the last time you've been to a Grill Dome Fest ? As you can see on the BGE Forum there are EGGFESTS all over the country.

[timbr33]

@CatalinaEddie

you should stop spamming the bbq guys videos, copy and paste is as much skill as you have demonstrated. i'm glad you have xray vision and can tell what the inside of these chickens look like.....

[CatalinaEddie]

Also, it would have been much more informative had you measured and compared the internal temp of both chickens when you removed them from the cookers...to me, the Grill Dome chicken weighs more because it isn't fully cooked, like the BGE so obviously is.

Which one would you eat? The one that you can't touch because it is too hot, or the pale and pasty chicken off the Grill Dome? As a chef, you should be used to touching the things you cook to get an idea of how well cooked it is, yes?

[CatalinaEddie]

One thing that seems to be sorely missing is your discussion of the shape of the dome. A shallow dome redirects the heat back onto the food, proven over many years by the Weber kettle BBQs.

Is the food darker only on the bottom? No? Yet by some unknown and unexplained miracle it is deliciously golden brown all over?

That kind of pokes holes in your "closer to the coals" theory about browning, doesn't it? Why wouldn't the bottom, being closer to the coals, be darker than the top?